Violets are everywhere, especially in the old compost pile, and we are eating them in salads and drinking them in tea for their vitamin C, purple, and sheer joy. Our resident herbalist, Anna, has been making an extraordinary COVID-19-resisting immunity-boosting elixir, an elderberry syrup with other immune- and lung-supporting herbs. When the violets popped up their sweet little heads, they got added to the mix. And yesterday, Tim started the first batch of my favorite kombucha of the year–the ever-ephemeral fresh violet flavor.
Harvest before you weed, is our mantra here as we prepare the beds that have been too sodden to work, and finish getting the early crops in. Tatsoi and bok choy are so happy to be in the ground!